Easy Homemade Flour Tortillas

These simple homemade flour tortillas transform just five basic ingredients into soft, pliable wraps that outshine any store-bought version. Originating from traditional Mexican cuisine, this recipe strips away unnecessary additives and preservatives to deliver authentic tortillas with perfect texture and flavor. The process requires minimal effort but yields impressive results that will elevate your tacos, burritos, and wraps to restaurant quality.

Why You’ll Love This Recipe

• Clean Ingredients: Unlike store-bought versions with long ingredient lists, these tortillas contain only five simple items you likely already have in your pantry.
• Customizable Size: Make them taco-sized (5 inches) or burrito-sized (10 inches) depending on your meal plans.
• Make-Ahead Friendly: Prepare the dough in advance and cook when needed, or make a batch to store for later use.
• Budget-Friendly: Significantly more economical than premium store-bought tortillas, especially when made regularly.
• Adaptable: Can be modified to incorporate sourdough discard or whole wheat flour for different flavor profiles.

Ingredients

• All-Purpose Flour: Unbleached flour creates the best texture and flavor. For a healthier variation, substitute up to half with whole wheat flour.
• Kosher Salt: Provides essential flavor to the dough. Fine sea salt can be substituted if kosher salt isn’t available.
• Baking Powder: Just a small amount creates a subtle lift that makes the tortillas puff beautifully while cooking.
• Unsalted Butter: Creates tenderness in the tortillas. Must be softened to incorporate properly into the flour mixture. Vegetable shortening or lard can be substituted for a more traditional flavor.
• Water: Should be lukewarm to help the butter incorporate into the dough. Too hot will melt the butter completely; too cold will make it difficult to mix.

Variations

Whole Wheat Tortillas

Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and additional fiber. You may need to add a touch more water as whole wheat flour absorbs more moisture.

Sourdough Discard Tortillas

Incorporate sourdough discard for a subtle tang and to reduce waste from your sourdough baking. Follow the special instructions mentioned in the notes for precise measurements and adjustments.

Herb and Spice Tortillas

Add 1-2 teaspoons of dried herbs or spices to the dry ingredients for flavored tortillas. Consider options like garlic powder, cumin, dried oregano, or smoked paprika to complement your filling choices.

How to Make the Recipe

Step 1: Mix the Dough

Whisk together the dry ingredients (flour, salt, and baking powder) in a medium bowl. Add the softened butter and use a fork to work it into the flour mixture until crumbly. Pour in the lukewarm water and stir until a shaggy dough forms.

Step 2: Knead and Portion

Turn the dough onto a lightly floured surface and knead briefly for just 1-2 minutes until the dough comes together. Don’t worry if it’s slightly sticky. Divide the dough into 2-ounce pieces for taco-sized tortillas or 3-ounce pieces for burrito-sized tortillas. Shape each piece into a ball.

Step 3: Rest the Dough

Cover the dough balls with a light kitchen towel or plastic wrap and let them rest at room temperature for at least 30 minutes and up to two hours. This resting period allows the gluten to relax, making the dough easier to roll out and resulting in more tender tortillas.

Step 4: Roll and Cook

Roll each ball into a thin round using a rolling pin on a lightly floured surface. Aim for 6-8 inches diameter for taco-sized or 10-12 inches for burrito-sized tortillas. Heat a dry skillet over medium-high heat. Cook each tortilla for about 30 seconds per side, watching for puffing and light brown spots to form.

Tips for Making the Recipe

• Don’t Overwork the Dough: Brief kneading is all you need; excessive kneading will develop too much gluten and make the tortillas tough.
• Even Thickness: Try to roll the tortillas to an even thickness throughout for consistent cooking.
• Hot Pan is Key: Make sure your pan is properly heated before adding the first tortilla for best browning and puffing.
• Watch Closely While Cooking: Tortillas cook quickly! They only need about 30-60 seconds per side, so don’t walk away.
• Keep Warm: Stack cooked tortillas inside a clean kitchen towel to keep them warm and soft while you finish cooking the batch.
• Rest Before Rolling: Don’t skip the resting period – it’s essential for making the dough easier to roll out and creating tender tortillas.

How to Serve

Serve these fresh tortillas warm for the best texture and flavor. They’re perfect for classic bean and cheese burritos – simply heat refried beans, spoon into a tortilla, top with cheese, fold, and enjoy. They also make excellent vessels for tacos, quesadillas, or wraps. For a simple dessert option, spread with butter and a sprinkle of cinnamon sugar while still warm.

Make Ahead

The dough balls can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. Bring them to room temperature for about 30 minutes before rolling and cooking. Fully cooked tortillas can be stored in an airtight bag at room temperature for 2-3 days or refrigerated for up to a week. To freeze, place parchment paper between each tortilla, seal in a freezer bag, and freeze for up to 3 months.

FAQs

Why are my tortillas stiff instead of soft and pliable?

This usually happens when the tortillas are overcooked or rolled too thick. Cook them for just 30-60 seconds per side until lightly spotted, and make sure to roll them very thin. Keeping cooked tortillas wrapped in a towel helps them stay soft.

Can I use oil instead of butter?

Yes, you can substitute the butter with an equal amount of vegetable oil, though the texture will be slightly different. Traditional recipes often use lard or shortening for authentic flavor.

Why didn’t my tortillas puff up while cooking?

The dough may not have rested long enough, or the pan might not be hot enough. Ensure your dough rests for at least 30 minutes and that your pan is properly preheated before cooking.

How do I reheat leftover tortillas?

The best way to reheat tortillas is in a dry skillet for about 15-20 seconds per side. You can also wrap a stack in foil and warm in a 350°F oven for about 10 minutes, or place a damp paper towel over them and microwave for 15-20 seconds.

Conclusion

These homemade flour tortillas will revolutionize your Mexican and Tex-Mex home cooking with minimal effort and maximum flavor. Once you experience the tender, fresh taste of tortillas hot off the griddle, you’ll find it hard to return to store-bought versions. The simple ingredients and straightforward process make this recipe accessible to cooks of all skill levels, while the results will impress even the most discerning tortilla connoisseurs. Give them a try for your next taco night or burrito feast!

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